I had a buddy from Kansas come down end of June to go offshore fishing. He brought me a bunch of goose meat to process so first up was to make some snack sticks. My garden is growing good and I have a lot of jalapenos coming in so I picked 3.5# for the sticks. I deseeded, diced and dried them in my dehydrator. For use in the sticks, I rehydrated the peppers in 1 cup of dry sherry wine.
I used flavor of Italy starter culture because it was the fastest culture I have (plus it comes in a 50g pouch and is enough for 200kg. of product).
This is the first time I've used my new 30# LEM motorized stuffer for sticks. WOW is all I have to say! I was able to stuff the entire batch - 110ft. of 19mm collagen casing - in 32 minutes! All with the 1/2" stuffer tube too!!
Here they are hanging in my smokehouse to ferment.
I used my Amazin smoker tube to apply some cold smoke to the sticks overnight. This kept the temp. between 77-89*F for optimum fermentation. The fermentation was complete after 20 hours with a final pH of 4.8...
Then I warmed up the smokehouse to dry the sticks and smoke them to get some color on them. I used cherry and hickory chunks in my C.I. pan over the propane. After 4 hours of 120-150*F smoke, this is what they looked like:
After a cold water bath to cool, then hanging to dry/bloom, I put all 30# of sticks in my drying chamber.
Will let them go 5-7 days then check them... I'm shooting for 40-45% weight loss.
I only used about 10# of the goose meat and have plenty more left so there will be more snack sticks on deck after this batch is finished. I think I'll do some hot cajun sticks next time....
I used flavor of Italy starter culture because it was the fastest culture I have (plus it comes in a 50g pouch and is enough for 200kg. of product).
This is the first time I've used my new 30# LEM motorized stuffer for sticks. WOW is all I have to say! I was able to stuff the entire batch - 110ft. of 19mm collagen casing - in 32 minutes! All with the 1/2" stuffer tube too!!
Here they are hanging in my smokehouse to ferment.
I used my Amazin smoker tube to apply some cold smoke to the sticks overnight. This kept the temp. between 77-89*F for optimum fermentation. The fermentation was complete after 20 hours with a final pH of 4.8...
Then I warmed up the smokehouse to dry the sticks and smoke them to get some color on them. I used cherry and hickory chunks in my C.I. pan over the propane. After 4 hours of 120-150*F smoke, this is what they looked like:
After a cold water bath to cool, then hanging to dry/bloom, I put all 30# of sticks in my drying chamber.
Will let them go 5-7 days then check them... I'm shooting for 40-45% weight loss.
I only used about 10# of the goose meat and have plenty more left so there will be more snack sticks on deck after this batch is finished. I think I'll do some hot cajun sticks next time....
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